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Roasted Butternut Squash and Spinach Lasagna

5

120 min

Roasted Butternut Squash and Spinach Lasagna

Roasted Butternut Squash and Spinach Lasagna Photo 1

Time

120 min

Serving

10 persons

Calories

600

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Talk about the perfect fall dinner– this roasted butternut squash and spinach lasagna certainly must be it.

Ingredients

  • butternut squash (from 1 large butternut squash): 6 cups (cubed)
  • olive oil: 4 tsp (divided)
  • 1/2 teaspoons kosher salt: 1 piece (divided)
  • black pepper: 0.75 tsp (divided, freshly ground)
  • yellow onion: 1 cup (chopped)
  • spinach: 10 cups (fresh)
  • provolone cheese: 2 cups (shredded)
  • mozzarella cheese: 1 cup (shredded)
  • whole milk ricotta cheese: 1 container (32 ounce container)
  • fresh flat-leaf parsley: 0.5 cup (chopped)
  • eggs: 2 piece
  • cooking spray:
  • marinara sauce: 5 cups
  • oven-ready lasagna noodles: 12 piece
  • Parmesan cheese: 1 cup (grated)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Toss together butternut squash, 2 teaspoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Arrange in a single layer on a rimmed baking sheet.
    Roasted Butternut Squash and Spinach Lasagna Photo 2
  2. Bake in the preheated oven until softened and lightly browned, 15 to 20 minutes. Set aside.
    Roasted Butternut Squash and Spinach Lasagna Photo 3
  3. Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt, and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Remove from heat, and set aside.
    Roasted Butternut Squash and Spinach Lasagna Photo 4
  4. Combine shredded provolone and mozzarella in a bowl. Stir together ricotta, parsley, eggs, 1 1/2 cups of the shredded cheese mixture, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
    Roasted Butternut Squash and Spinach Lasagna Photo 5
  5. Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup of the marinara on the bottom. Arrange 4 noodles side by side over sauce; spread half of ricotta mixture over noodles. Spread roasted squash evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with 4 more noodles and remaining ricotta mixture. Spread spinach mixture evenly over ricotta mixture; top with 1 1/2 cups marinara. Top with remaining 4 noodles and 1 cup marinara. Sprinkle with Parmesan and remaining shredded cheese mixture. Cover with aluminum foil. 
    Roasted Butternut Squash and Spinach Lasagna Photo 6
  6. Bake at 400 degrees F (200 degrees C) for 35 minutes. Uncover; bake until golden and bubbly, about 20 minutes more. Let stand 10 minutes before cutting into 10 slices. Dotdash Meredith Video Studios
    Roasted Butternut Squash and Spinach Lasagna Photo 7

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